Description
This Christmas Beef Tenderloin recipe is an elegant and flavorful dish perfect for holiday celebrations. Featuring a perfectly roasted beef tenderloin with seasoned baby red potatoes and cremini mushrooms, it offers a balanced combination of tender meat and savory sides. Finished with a creamy blue cheese sauce, this sheet pan meal is designed for easy preparation and festive presentation.
Ingredients
Scale
Beef Tenderloin
- 2 pounds beef tenderloin (trimmed and tied)
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Potatoes
- 1 pound baby red potatoes (halved)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
Mushrooms
- 1 pound cremini mushrooms
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
Sauce
- 1 tablespoon unsalted butter (â…› stick)
- 1 clove garlic (minced)
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- 4 ounces blue cheese (crumbled)
Instructions
- Prepare the Beef Tenderloin: Preheat your oven to 400°F (204°C). Rub the beef tenderloin all over with 1 tablespoon olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Truss the tenderloin with kitchen twine to maintain shape while roasting.
- Season the Potatoes: In a bowl, toss the halved baby red potatoes with 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon dried thyme, and ½ teaspoon kosher salt until evenly coated.
- Prepare the Mushrooms: In another bowl, toss cremini mushrooms with 2 teaspoons olive oil and ½ teaspoon kosher salt to enhance their flavor.
- Arrange on Sheet Pan: Place the seasoned beef tenderloin in the center of a large rimmed sheet pan. Spread the seasoned potatoes on one side and the mushrooms on the other side of the pan, ensuring space around the tenderloin for even cooking.
- Roast the Sheet Pan: Roast everything in the preheated oven for approximately 35 to 40 minutes or until the internal temperature of the beef reaches 125°F (52°C) for medium-rare. Stir the potatoes and mushrooms once halfway through cooking for even browning.
- Rest the Beef: Remove the sheet pan from the oven and transfer the beef tenderloin to a cutting board. Cover loosely with foil and let it rest for 10 minutes to allow juices to redistribute.
- Make the Blue Cheese Sauce: While the beef rests, melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in 1 tablespoon all-purpose flour and cook for another minute to form a roux. Gradually whisk in ½ cup heavy cream, cooking until the sauce thickens, about 3-5 minutes. Remove from heat and stir in 4 ounces crumbled blue cheese until melted and smooth.
- Serve: Slice the rested beef tenderloin into thick medallions. Plate with roasted potatoes and mushrooms, then drizzle or serve the blue cheese sauce on the side. Enjoy this festive and hearty Christmas meal.
Notes
- Use a meat thermometer to ensure perfect doneness of the beef tenderloin.
- Allow the beef to rest to keep it juicy and tender.
- You can substitute cremini mushrooms with button or portobello mushrooms if preferred.
- The blue cheese sauce can be made ahead and gently reheated before serving.
- For a dairy-free option, omit the butter, cream, and blue cheese and substitute with a vegan sauce alternative.
